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This mushroom spread is perfect for your next party: the rich umami flavor of the mushrooms is fantastic served with raw or roasted vegetables. Yes, it's good for you and your guests, but who cares? - it's delicious.

The best part is that if you have leftovers after your party (doubtful), the spread is great on sandwiches or on top of roasted fish or chicken.

Mushroom Duxelles Spread

Servings = 8 | Serving size = about 1/4 cup

Cooking Time = 60 Minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well, tightly sealed in the refrigerator, 3-4 days.

2 tsp.

olive oil

1 lb.

crimini mushrooms (sliced)

2 large

shallots (peeled and thinly sliced)

1 tsp.

dried sage

3 tsp.

Dijon mustard

1/4 tsp

salt

to taste

fresh ground black pepper

4 ounces

reduced fat cream cheese

Place a large skillet in the oven and preheat the oven to 400F.

When the oven is hot, add the olive oil, swirl to coat the bottom of the pan, then add the mushrooms and shallots.

Return the pan to the oven and roast for about 25 minutes. Toss occasionally.

After 15 minutes, add the sage and mustard and toss well.

The mushrooms are done when well caramelized.

Remove from the oven and let cool for about 5 minutes.

Place the mushrooms and shallots in a food processor with the salt, pepper, and cream cheese.

Pulse the food processor gently until the mushrooms are the size of a small dice.